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I’m so excited to share these pies with all of you, they have been a long time coming.

Mince pies (or mince tarts, whatever name you know then by) are a Christmas staple in many Aussie households – as well as many other places that were colonised by the British, I suppose. Every year, Mum would stock up with Bakers’ Delight mince pies as soon as they were available and we’d freeze a bunch so that we’d have them well past Christmas, we loved them so much. Unfortunately, though, I had to cut them out long ago due to the extreme amounts of dried fruits, and often apple, that were lurking inside their delicious pastry shells.

Well, not any more! These fruit mince pies are low FODMAP (according to Monash University ratings) in servings of two pies – you can read the FODMAP information for each ingredient in the FODMAP Notes section below. They are moist, sweet enough, with buttery pastry and just the right amount of spice to finish off your Christmas meal. Enjoy them with a cup of tea, some freshly made custard or FODMAP friendly vanilla ice cream.

Don’t be scared that there are vegetables in here (yes, I know, choko is actually a fruit); the carrot is a naturally sweet vegetable, especially when small and young and the chokos, while typically used as a vegetable and not very sweet themselves, are the perfect apple substitute in a lot of recipes. Combine them with low FODMAP amounts of nut meals, dried fruit (optional) and traditional spices and we have a Christmas classic made low FODMAP.

Merry Christmas guys! Enjoy your time with family and friends, whatever you celebrate and I’ll see you in the new year for more delicious low FODMAP cooking. Don’t forget to sign up to receive each new post by email.

Natty xoxo

FODMAP Notes

Choko, aka chayote squash, is low FODMAP in 1/2 cup (84 g) serves and a perfect replacement for apples in cooking. When young, they are juicy and crisp. The amount per serving of these mince tarts is well below the top recommended safe serve.

A note about the fruit content: if you look online, many blogs and websites warn you to stay completely away from dried fruits. However, if you check Monash University’s Low FODMAP App, this depends on the fruit. Also, if you find that you cannot have any dried fruit (even low FODMAP serves) in the beginning, you may find that, as you progress and your gut settles, you might be able to introduce them back into your diet in small quantities. The amount of dried fruit in this recipe, spread over many small mince pies, should be well tolerated according to Monash. If you can’t handle dried fruit yet, obviously either substitute in raspberries as instructed, or don’t eat them.

Dried cranberries are low FODMAP in 13 g/1 tbsp. serves – much less than this is in each serving of mince pie.

Sultanas are listed as containing high levels of excess fructose and fructans in 13 g/1 tbsp. serves. Monash University informed me, however, that 1 tsp. of sultanas should be tolerated by most, which means that the 1.3 g of sultanas in each pie (so 2.6 g/ approx. 1/2 tsp. per two pie serve) should be tolerated as well.

Raspberries are low FODMAP in 45 g serves, so will be okay in the amount per serve of pie.

Common bananas are still low FODMAP when ripe in servings of 100 g (approx. one medium fruit). Only 50 g is required for the entire recipe, so a serving of these pies will stay well under the maximum low FODMAP serving. Make sure you get the common variety, rather than sugar/lady finger bananas, which become high in excess fructose when ripe.

If you are on elimination, please discuss these options with your dietitian, as they might wish you to use the extra low FODMAP method, which is to substitute in raspberries, instead of sultanas.

If you are more sensitive to dried fruit than Monash University recommendations, please substitute in raspberries (fresh or frozen) for the dried cranberries and banana for the sultanas/raisins.

Carrots are low FODMAP in 61 g serves, which is about one medium carrot. Much less than this is in each serving.

Almond meal is low FODMAP in 24 g serves – the 50 g called for in this recipe is divided between 18 serves (36 pies), so is well within safe limits.

Desiccated coconut is low FODMAP in 18 g serves – much less than this is used per pie.

Maple and golden syrup are sucrose based, thus have a fructose ratio of 1.0 and are safe low FODMAP sugars in the amounts called for per serving.

Whisky and vodka are each low FODMAP in 30 ml serves. Traditionally, rum would be used but, as it contains excess fructose, these are both safer options. If you know you can tolerate tiny amounts of rum, feel free to sub it back in. This is not advised while you are on elimination.

Lemon/orange juice and zest are low FODMAP in the amounts consumed per serve.

The spices and vanilla extract included are all low FODMAP in the amount consumed per serve.

Butter is very low in lactose and Monash University has listed the typical serve (19 g/1 tbsp.) to be low FODMAP. If you include both the pastry and filling in each two-pie serve, you will have approx. 1.5 tbsp. of butter. If you are very sensitive to lactose, simply substitute the butter in the pastry and/or filling for your favourite lactose free option, such as refrigerated coconut oil or a dairy free “butter” spread.

Dextrose is a form of glucose and is the most fructose/FODMAP friendly sugar out there, with a fructose ratio of 0.0. By using it in this recipe, it will help to balance out any fructose present in the rest of the pies as well as in whatever meal you ate just beforehand (as long as they go through the stomach and small intestine together).

The day before baking, make the fruit mince filling by mixing all the ingredients together in a container, then put the lid on and store it in the fridge overnight. This allows the dried fruit to soak up the juices from the carrots and choko and lets the flavours meld together. It makes a huge difference in terms of flavour, so don’t skimp.

The pastry can also be made one day ahead, if you wish. If you are using my pie crust pastry, don’t store it in the fridge – instead, keep it wrapped in plastic wrap in an airtight container in a cool, dark place. If you put it in the fridge for more than 30 minutes, it will turn into a solid brick, as most gluten free pastries do, and will need to be re-hydrated once more with a little ice water and your stand mixer.

On a pastry mat or a lightly floured bench, roll out your pastry until it is approx. 2-3 mm thick, then slice it into rectangles measuring 5 x 10 cm. Gently pick up each rectangle and line the muffin holes, trimming off the excess pastry as you go. Once all the muffin holes are lined and the pastry trimmed, re-roll the excess pastry and cut out little stars or leaves to top the pies.

Place the completed muffin trays into the freezer for 10-15 minutes, in the meantime clean your work space and get the fruit mincemeat filling out of the fridge.

Place approx. 1 1/2 tsp. of the fruit mince filling in each pie crust – they should be only slightly heaped, not overly full. Next, place a star or leaves on each pie and brush with your milk of choice.

Bake at 180 C for 15 minutes, until the stars toppers are slightly golden brown. Do not wait for them to turn a true golden brown as this often doesn’t happen with gluten free pastry and you’ll just end up over-cooking your pies.

Remove them from the oven and let them cool completely before you remove them from the muffin pans. If you are storing them, place them in an airtight container in the pantry for up to a week but they taste best if eaten in the first couple of days.

Lightly dust the pies with icing sugar or icing dextrose just before you serve them, then enjoy with your favourite vanilla bean custard or ice cream and a cup of tea or coffee.

It’s well into pumpkin spice season – almost Thanksgiving now, where does the time go? – and around Halloween I had a hankering for a pav. Problem is, berries are ridiculously expensive in November (in Seattle, obviously not in Melbourne where you lucky ducks are heading into summer). What to do? At first I considered making a jack-o-lantern pavlova but, after I couldn’t find red, yellow or orange food dye at the supermarket (tip – don’t leave that until the day before Halloween next year), I thought about a pumpkin spice pavlova. Who knew, it might be delicious.

As it turns out it, it was delicious (if you like pumpkin pie, PSL’s and pavlova, you’ll love this) but sadly I wasn’t the original genius that I had thought; after writing down my own recipe, I googled it and found out that a few others had beaten me to making this ultimate Ameristralian fusion dessert.

Never mind, my use of pumpkin in the pav instead of the whipped cream (or coconut cream) seems to be original, as was serving it with candied pecans and pepitas. Note – so you don’t end up with a giant mound of cream on one side and not much on the other, be gentle with your pav and don’t rush it! I didn’t realise how poor my cream application was until I cut this slice… Whoops!

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FODMAP Notes

Castor sugar is sucrose, so 1:1 fructose/glucose and safe in moderation. One serve of this pav would be fine for most FODMAPers.

Pumpkin safety depends on the type of pumpkin – I prefer sugar/pie pumpkin, which is safe in 1/4 cup serves – sorbitol can be an issue in larger amounts. Given that the small amount of pumpkin puree is spread between 12-16 serves, this is low FODMAP.

Normal dairy cream can be used if lactose is not an issue, otherwise replace it with lactose free double cream or a low FODMAP vanilla yoghurt.

Coconut Cream is low FODMAP in up to 1/2 cup serves – any more and sorbitol becomes an issue. It is also the dairy free option, for those who do not eat dairy products.

Pecans are low FODMAP in small serves.

Pepitas are low FODMAP in 2 tbsp. serves, as with most seeds.

Pumpkin Spice Pavlova with Candied Pecans and Pepitas

Serves 12-16.

Pumpkin Spice Pavlova

4 egg whites, at room temperature

1 pinch table salt

250 g castor sugar, sieved

2 tsp. corn starch or 1 tsp. potato starch

1 tsp. cream of tartar

1 tsp. white wine vinegar

1 tsp. vanilla extract

1 tsp. ground cinnamon

1/2 tsp. ground all spice

1/4 tsp. ground cloves

30 g pumpkin puree

Before you start, make sure your kitchen is not humid. Open a window and do not turn on the dishwasher before you make the batter.

Preheat your oven to 180 C/350 F (non fan forced) and line two baking trays with baking paper or a silicon mat.

Place the egg whites and pinch of salt in the bowl of your stand mixer and beat slowly for 60 seconds, to loosen the protein, before gradually increasing the speed in increments, until at full speed for 3-4 minutes. Stop when the egg whites are light and fluffy, like a cloud.

Next, gradually pour in the pre-sieved castor sugar in quarters while beating on high, allowing 30 seconds between each pour for the sugar to dissolve properly into the mixture, then continue to beat, on high, for another minute or two. After this, the batter should form stiff peaks when you remove the beater from it. If it does not, continue beating on high for another 2 minutes at a time, or add 1/4 cup pf sugar, then check again.

Once ready, add in the vanilla, pumpkin puree and white wine vinegar, then the corn starch, cream of tartar and beat for another minute to combine. Pile the mixture in two even piles on the lined baking trays and place in the oven and close the door. Don’t open it again until it’s done.

Immediately reduce the heat to 150 C/300 F and bake for 30 minutes, then reduce the heat further to 100 C / 200 F and bake for 45 minutes, then turn off the oven and let it cool down for 30 minutes. Your pavlovas are done but they should be allowed to cool completely to room temperature before handling, which should be kept to a minimum. Store them at room temperature, covered with an upside down container to keep them from getting damaged, until you’re ready to assemble them.

Either whip the 400 ml of cream (only use as much as required), or prepare the whipped coconut cream according to the linked instructions. Once almost completely whipped, add in the icing dextrose and spices and whip for another 30 seconds until combined. Refrigerate until you are ready to assemble the pavlova – don’t make more than 12 hours ahead of time.

Candied Nut Topping

1/2 cup chopped roasted pecans

1/2 cup roasted pepitas

1 tbsp. butter or dairy free sub like coconut oil

1/4 cup maple, golden or brown rice syrup

Melt the butter over a low to medium heat, then add in the nuts and syrup. Increase heat to medium, and keep stirring for 1-2 minutes, until the syrup has reduced by half – the rest will firm up as the mixture cools. Remove from the heat and allow to cool completely before topping the pavlova. Can be made a day ahead, store in an airtight container.

Assembly

GENTLY lay the first pavlova upside down on a serving dish. Top with half the whipped cream/coconut cream and then cover with the second pavlova, right side up. Top with more whipped cream/coconut cream (don’t feel like you have to use all of it, if it’s not required) and decorate with the candied nut mix.

Refrigeration isn’t best for pavlovas, as it causes the crispy meringue shell to soften, so to avoid this serve within two hours of assembly. If you have to refrigerate it (summer in Australia etc), then it’s not the end of the world, the flavour will stay the same, it’ll just be softer.

I’ve been in a bit of a baking rut for the last few months – just being lazy and going back and forward between banana cake or chocolate brownies, two delicious, tried and true recipes that I love but, honestly, was getting a little tired of. I never thought I’d get tired of banana cake! But it happened.

Seeing as we’re trying to make the most of the last days of summer, I felt a tropical, refreshing flavour was called for – so lemon and coconut it was. Lemon and ginger was another flavour contender but it’ll have to wait for another day. Maybe until next weekend…

These cakes are incredibly light, fluffy and moist – something that doesn’t come as easily to gluten free baked goods as wheat flour products. Honestly, I’m pretty proud of them. The subtle lemon and coconut flavour is gorgeous, not in your face at all, as I know quite a few people who aren’t coconut fans. For those who are, simply add in a few drops of coconut extract to up the flavour. Voila. I think the best compliment that I received for these cakes was Ev eating an entire muffin himself and enjoying it. If you knew him, you’d know he hates cakes, he’s a pastry man. These are that good.

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FODMAP Notes

Lemon zest has not been tested for FODMAP content, to my knowledge. However, the zest is taken from the outer layer of the peel, which contains the essential oils, fatty acids, pigments and other compounds.

Coconut milk/cream are low FODMAP in 1/2 cup (125 ml) serves. The 1/2 cup in this recipe is split between 12-16 serves, so is quite safe. Coconuts are also not tree nuts; they are seeds and are considered safe for those with tree nut allergies.

Coconut oil has been tested and is low FODMAP. FODMAPs are carbohydrates and as coconut oil is an oil, it makes sense that it’s safe. Beware that the high saturated fat content of coconut oil can stir up IBS symptoms in those with fat malabsorption issues.

The flour blend that I recommend is low FODMAP, follow the link for the recipe.

Turbinado sugar is low FODMAP, with a fructose ratio of 1.0. If you wish to learn more about sugars and their FODMAP content, please read this post.

Eggs do not contain FODMAPs but can cause gut issues in those with egg intolerances. If this is the case for you, please substitute in your favourite egg replacement.

Xanthan gum contains no FODMAPs, though some can have separate issues to gums. Chia seeds are low FODMAP in 2 tbsp. serves, this recipe suggests half that as an alternative to xanthan gum, so is safe.

If not already soft, in a small saucepan, very gently melt the coconut oil, do not let it boil. Set it aside to cool (refrigeration will help). If using the chia gel, rather than the xanthan gum, mix the chia seed meal in the water now, then set aside.

Next, separate the eggs, putting the yolks aside. Beat the egg whites and salt at a high speed until light and fluffy, then add in the sugars and continue beating on high until stiff peaks form (as if you were making a pavlova).

Thoroughly mix the cooled coconut oil, egg yolks, vanilla extract and coconut cream together and whisk briskly, then pour into the meringue batter and stir on a medium speed until combined. Add in the chia gel at this stage, if you are using it instead of xanthan gum.

Place the gluten free flour blend, xanthan gum (if you are using it rather than the chia gel), baking powder and lemon zest in a small, separate bowl, mix through and then pour into the rest of the batter in thirds. Mix the finished batter on a medium speed for a minute to properly combine all the ingredients, scraping down the sides as required.

Bake at 180C/350 F for:

9″ round cake tin – 50 to 60 minutes, or until the cake tests clean. Remove from the oven and let cool in the tin for at least ten minutes before upending it onto a cooling rack.

Muffins – 18 to 20 minutes, or until a muffin tests clean. Remove from the oven and let cool in the tin for at least ten minutes before turning them out onto a cooling rack.

I serve these dusted with icing sugar (as it looks pretty) at dinner parties but it does not need it for the flavour, so if you’re just baking for you, feel free to leave it off.

During the winter months back at school, I happily handed over my $1.20 for an instant noodle cup in whatever flavour they had left. If you’ve ever had to wear a school uniform, they’re not that warm in winter. Tights only do so much, and the wool is itchy. Combine that with the renovations to the senior school centre that went on throughout the entirety of my senior school career – meaning we lost our common room, so had nowhere to hide from the cold – and instant noodles warmed me from the inside and out.

Nowadays I don’t have to sit outside while I eat in all seasons – thank goodness! – but that doesn’t mean that I want to say goodbye to noodle cups. Problem is, I think I can say with confidence that every instant noodle cup out there is very high in FODMAPs, even the gluten free versions.

Enter these little beauties. I got the inspiration from a post by Gluten Free on a Shoestring (love her blog) after watching Ev devour yet another pack of 2 minute noodles and decided to FODMAPify it/give it a bit of an Asian twist. I plan to try a different version soon, using a homemade stock paste… I just need to make the paste.

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FODMAP Notes

Nutritional yeast and all the other herbs and spices used in the bouillon powder are well and truly low FODMAP in a 1 tsp. combined serving size, as most either have no designated upper limit or are allowable in 1-2 tsp. servings individually.

Rice vermicelli noodles are low FODMAP and gluten free. I chose vermicelli as they are truly “instant.” If you would prefer to use normal rice noodles, or gluten free ramen (they do exist!) then they should be precooked before going into the jar, as the boiling water won’t stay hot for long enough to cook them.

In a small bowl, mix the miso paste, chili sauce and infused oils together, then spread them along the bottom of your jar.

Layer the rest of the ingredients as follows: bok choy, carrots, sweet corn, vermicelli (or other) noodles, bouillon powder, your choice of protein, coriander leaves, green chive tips and finally the wedge of lime. You might need to press them into the jar to fit properly but don’t worry, the hot water will shrink them down later.

Put the lid on and store in the fridge until required. For work/school lunches, make enough for the week and they’ll last in the fridge just fine.

When you’re ready to enjoy them, simply boil your kettle and pour 1 1/2 – 2 cups of piping hot water into the jar (depending on how soupy you like it), place the lid on and wait for a couple of minutes. It’s that simple. Enjoy – and make all your coworkers jealous.

A few days ago I had a brain wave. It started off with me getting really annoyed, as I couldn’t find a decent looking dry bouillon recipe that didn’t contain onion or garlic powder. Green leek tips are my go-to onion replacement method in most meals… why couldn’t there be a green leek tip powder?

Why couldn’t there, indeed? I just had to make it myself.

It worked beautifully in the bouillon powder and I am sure it will work just as well in any dry rubs and spice blends in the future. This method would also work for the green parts of chives/spring onions, just beware that it will probably take a lot less time and the temperature might need to be lowered – I have not done it myself, so I can’t give exact numbers.

FODMAP Notes

Green leek tips are low FODMAP in 1/2 cup serves, any more and fructans might be an issue. Make sure you measure your green leek tips before you desiccate them, so you know by how much they have reduced. The leek tips I used reduced by half, so 1/4 cup is the new low FODMAP serving size. You get the picture.

Do not use white leek (the bulb) while on elimination, as these are given a high FODMAP rating. If you are off elimination and have tested them successfully, use your discretion as to whether you try them out here or not.

Try asking your supermarket/local green grocers if they have any leeks that have not had their tips trimmed, or if they could perhaps occasionally order them in for you. You’d be surprised what they’d agree to, though a local grocery store is more likely to agree to strange requests.

If you decide to grow your own leeks, you can:

Grow from seeds, or the 2 inch base of the bulb planted in fertile soil.

Grow in full sunlight (not planted down in little valleys as leeks typically are), so the extra sun stimulates more chlorophyll production. This means that more of the leek will be green leaf and less white bulb.

Pick leaves off as required, leaving the plant to grow for the season.

Green Leek Powder

Serving size depends on the difference between the initial amount and final amount (see notes).

1 bunch green leek tips, weight measured.

Preheat your oven to 90 C/200 F.

Slice your leek where the green becomes white. The more sensitive you are to fructans, the less white you should allow to bleed into the greens you keep. Give the white bits to a neighbour, or anyone else who can use them.

Separate the leaves and wash them thoroughly. Pat dry.

Arrange them in a single layer on lined baking trays, then put into the oven. Shut the oven door – we are not truly dehydrating them here but also roasting them a little. The intensifies and adds to the flavour, both good things.

Set the timer for two hours, then check them every 15 minutes thereafter. They are ready when they are crispy and snap easily when bent.

Let them cool to room temp, then smoosh (for lack of a better term) them into your food processor and blitz until a fine powder forms. I needed to use my coffee grinder to get the fine powder you see above, as my small food processor is on its last legs.

Use as required as a substitute for onion powder, like in a low FODMAP bouillon powder or instant noodle cup. Enjoy!

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Hi guys! This week’s post is a guest post from Zlata over at Life and Thymez, a fun-filled low FODMAP food and lifestyle blog.

When Zlata and I were discussing doing guest posts on each other’s blogs, I couldn’t go past these mashed potato buns. I used to do something very similar with left over mash and I can’t believe I haven’t done it in years. Probably because left over mashed potatoes really isn’t a thing with Ev and the dogs in the house. But anyway. I’ll just have to start making extra.

These buns are great to snack on, work well as a side to soup (gluten free toast is so yesterday) or even just use them as dinner rolls.

A little about Zlata…

Full-time publicist, part-time writer, and round-the-clock ambassador to wit and humor, Zlata is a Jersey Girl making her way through life in South Florida with her husband, Alex, and their sweet pup, LexZ. Zlata’s a self-taught home cook who relies on taste bud science for her mostly simple, sometimes healthy/sometimes not, always delicious recipes. When she’s not crafting kitchen concoctions, Zlata can be found reading an awesome book (translation: trashy magazine), crossing the line between ‘funny’ and ‘inappropriate,’ and fantasizing about being a Real Housewife of Palm Beach.

FODMAP Notes

Butter is low enough in lactose that most should be fine with it but, if not, use your favourite butter replacement.

Eggs, salt and pepper are all low FODMAP.

Mashed Potato Buns

5 pounds organic russet potatoes

1 stick butter (my preference is salted)

6 eggs (3 whole and 3 yolk)

Salt and Pepper to taste

For instructions with step by step pictures, see the recipe at Life and Thymez.

Get a pot of water boiling and sprinkle heavily with salt. Meanwhile, peel the potatoes then cut them into halves or quarters and add to the boiling water.

Boil potatoes until cooked. You should be able to easily poke them through with a fork. Once ready, drain water and move them to a large round bowl and mash with butter. Add salt and pepper to taste, then let the potato mix cool slightly.

In the meantime, get a large baking pan ready with parchment paper and preheat oven to 350 F/180 C.

Mix 3 eggs into potatoes using hands. (It will be messy and potatoes will stick to your hands). Form bun shapes out of the mixture and add them to the baking sheet. Wash hands and crack three egg yolk in a small bowl. Brush egg yolk on each bun, making sure the tops are well covered.